Method

1. To cook the quinoa, dissolve the vegetable stock cube in boiling water. Pour into a large saucepan and bring to the boil.
2. Tip the quinoa into the pan and cover with a lid, reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid is absorbed.
3. Remove the saucepan from the heat, keep the lid on and allow the quinoa to stream for 5 minutes.
4. Peel and finely slice red onion.
5. Peel and crush the garlic.
6. Remove tops of chilli and red pepper, cut in half, de-seed and finely chop.
7. Peel and roughly grate carrot.
8. Roughly grate courgette.
9. Trim and finely slice the spring onions.
10. Dissolve beef stock cube in boiling water.
11. Drain and rinse kidney beans.
12. Dry fry mince over a high heat in pan or wok until brown.
13. Add the onion, garlic, chilli and chilli powder into the pan and continue to stir.
14. Stir in the red pepper, carrot, courgette and half the spring onions and cook for 5 minutes.
15. Pour in the tomato passata and beef stock.
16. Bring to a boil, then reduce to a moderate temperature and simmer for 5 minutes or until the sauce has thickened.
17. Stir in the kidney beans and cook for a further minute.
18. Spoon the quinoa into serving dishes, top with chilli, yogurt and spring onions.
19. Serve with tortilla chips.